Parmesan Spaghetti Squash
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 (2-3 pound) spaghetti squash
  • 2 Tablespoons olive oil
  • Salt and pepper, to taste
  • 4 Tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • ¼ cup chicken broth
  • ½ cup fresh grated Parmesan cheese
  • 2 Tablespoons fresh parsley, chopped
  1. Preheat oven to 375 degrees.
  2. Spray a 9x13" baking pan with non-stick cooking spray.
  3. Cut the squash in half lengthwise (from stem to tail) and scrape out the seeds. If needed, place squash in microwave for 2-3 minutes to make slicing easier. Drizzle inside of squash with olive oil and sprinkle with salt and pepper. Place squash cut-side down into the pan. Place in preheated oven and roast for 35-40 minutes or until tender. Remove from oven and let cool for 5-10 minutes.
  4. Using a fork, scrape the inside of the squash to make long strands.
  5. In a skillet over medium high heat, melt 2 Tablespoons of butter. Add garlic and cook for 1 minute, stirring frequently.
  6. Stir in chicken broth. Bring to a boil, reduce heat, and simmer for 1-2 minutes. Stir in remaining butter until melted.
  7. Add spaghetti squash to skillet and gently toss to combine until heated through, about 2-3 minutes. Serve immediately, topped with Parmesan cheese and garnished with parsley.
Recipe by Tone and Tighten at